Using a sharp knife cut the green top off the leek and set aside for other uses (like stock).
Cut leek lengthwise and run under cold water to remove any dirt that may remain in the layers.
Cut off the bottom root and fan out. Slice in thin strips and soak in cold water for at least a two hours.
Remove from water and pat dry.
Using a mandoline or sharp knife, slice shallots thin and separate layers.
Preheat deep fryer to 350(F) degrees
In a medium size bowl combine rice flour and cornstarch and coat leeks or shallots in the flour. Knock off excess flour off and deep fry for a few minutes or until golden brown. Cool on a plate lined with a paper towel and immediately season with salt.